I need to get a 3-3.5 quart saucier and I know most would suggest All-Clad or similar. Which is fine but Le Creuset makes one too. I feel more confident with enabled cast iron for some reason (probably because I had one non-stick pan and one 3 quart sauce pan of enamled cast iron in college - that's it) - but I don't know if it makes sense for this application. I would like to know thoughts on this or if anyone owns one of the Le Creuset sauciers. I know it takes a long time to boil water if I wanted to do so. I just feel like enamled cast iron is more forgiving to wear.